Thyme is a spicy herb used in Creole cooking and in stuffing. Thyme is often used in poultry dishes around the holidays. Rub Thyme over game birds and turkey for a wonderful flavor in your holiday meals.

Scientific Binomial Name: Thymus vulgaris

SELECTION INFORMATION

Usage

Thyme is a spicy herb used in Creole dishes & stuffing. Rub Thyme over game birds or roasts.

Selection

In general, herbs should be fresh looking, crisp and brightly-colored.

Avoid

Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.

Storage

Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.

Ripening

Herbs will not ripen further after harvest.

Nutritional Information

Thyme is low in sodium, and very low in cholesterol. It's also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Magnesium, Zinc and Copper, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron and Manganese.

1 tbsp, leaves

Amount per serving

Calories :276

Calories from Fat :

Total Fat

7.43

Cholesterol

0%

Sodium

55%

Total Carbohydrate

63.94%

Dietary Fiber

37%

Sugars

1.71%

Protein

9.11%

Vitamin A

3800%

Vitamin C

50%

Calcium

1890 %

Iron

123.6%

Tips & Trivia

Thyme originated in the Mediterranean region but is now grown in Asia, Europe and the Americas.

Thyme was one of the embalming agents used by the ancient Egyptians in their mummification process.

Thyme includes the flavonoids apigenin, naringenin, luteolin, and thymonin.

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